Indigestion Remedies Forest Lake MN

The next time your stomach aches, take a lesson from the samurai: Eat some umeboshi, a Japanese plum that has been sun dried and pickled in brine. From the 17th to the 19th century, Japanese warriors ate umeboshi to combat stomach complaints and fatigue—and for good reason. With its intensely tart and salty flavor, it helps alleviate indigestion by reducing acidity in the stomach and by restoring the acid-base balance of the body.

David Wesley Larson, MD
(651) 257-5940
PO Box 349
Chisago City, MN
Gender
Male
Education
Medical School: Univ Of Mn Med Sch-Minneapolis, Minneapolis Mn 55455
Graduation Year: 1997

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George C Hottinger, MD FACS
174 Wildwood Bay Dr
Mahtomedi, MN
Gender
Male
Education
Medical School: Minnesota
Graduation Year: 1954

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Ruth A Rustad
(651) 490-3284
4480 Centerville Rd
White Bear Lake, MN
Specialty
Hepatology

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John Charles Berg, MD
(651) 490-6700
960 Sherwood Rd
Shoreview, MN
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Univ Of Mn Med Sch-Minneapolis, Minneapolis Mn 55455
Graduation Year: 1982

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Ronald Mark Schwartz, MD
(612) 772-5700
1973 Sloan Place #200
Minneapolis, MN
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Univ Of Md Sch Of Med, Baltimore Md 21201
Graduation Year: 1989

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William Sievert, MD
12175 Aberdeen St NE
Blaine, MN
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Tx Tech Univ Hlth Sci Ctr Sch Of Med, Lubbock Tx 79430
Graduation Year: 1980

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Robert Dale Mackie, MD
(612) 871-1145
25 Pheasant Ln
North Oaks, MN
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Univ Of Mn Med Sch-Minneapolis, Minneapolis Mn 55455
Graduation Year: 1976

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Thomas Cesare Bagnoli, MD
Saint Paul, MN
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Boston Univ Sch Of Med, Boston Ma 02118
Graduation Year: 1964

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Ahmad S Abdulkarim, MD
(651) 633-0800
3081 12th St NW
New Brighton, MN
Specialties
Gastroenterology
Gender
Male
Education
Graduation Year: 2007

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Dr.John Chen
(612) 547-5600
9145 Springbrook Dr NW # 300
Minneapolis, MN
Gender
M
Speciality
Gastroenterologist
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Accepting New Patients: Yes
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Healing Foods - RX-Indigestion

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By Emily Yin

The next time your stomach aches, take a lesson from the samurai: Eat some umeboshi, a Japanese plum that has been sun dried and pickled in brine. From the 17th to the 19th century, Japanese warriors ate umeboshi to combat stomach complaints and fatigue—and for good reason. With its intensely tart and salty flavor, it helps alleviate indigestion by reducing acidity in the stomach and by restoring the acid-base balance of the body.

“As the panacea of Japanese food cures, umeboshi is beneficial for imbalances in the body, because it’s a potent alkalizing food,” says Esther Cohen, director of the Seven Bowls School of Nutrition, Nourishment, and Healing in Boulder, Colorado. “It removes stagnation in the body and encourages digestion.”

Normally, when you eat a meal, the stomach releases hydrochloric acid to start digestion. A while later the pancreas secretes bicarbonate, a base, to neutralize the acid. Without that neutralization, pancreatic enzymes can’t function, and the body doesn’t digest food efficiently. The excess acid also irritates your stomach.

Eating too many acid-forming foods, like sugar, refined carbohydrates, and meat can throw the acid-bicarbonate balance out of whack, leading to indigestion. Called the king of alkaline foods, umeboshi offers a zesty way to restore balance. “By taking 10 grams of umeboshi plums, we can neutralize the acidity created by consuming 100 grams of sugar,” Cohen says.

Umeboshi contains high levels of alkaline-forming minerals like calcium, potassium, and magnesium, which help reduce acidity. The plums’ organic acids—primarily citric and phosphoric acid—also help alkalize the body by bonding to the minerals and increasing absorption of them in the gut.

Umeboshi remains a popular Japanese remedy for acidic stomachs and indigestion, especially after eating rich foods. Aficionados usually add umeboshi—found in health food stores and Asian groceries—to rice, tea, or onigiri (rice-balls wrapped in dried seaweed). It also adds zest to broccoli, cabbage, and, when pureed, to cucumber slices and ears of corn. When seasoning sauces or salad dressings, skip the salt in favor of sliced or pureed umeboshi.

Taste it, and if umeboshi’s vibrant pink color—which comes from the shiso herb it’s pickled with—doesn’t grab your attention, the pungent flavor will.

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